Vegan Shepherd's Pie
Whether you celebrate St. Patrick's Day or just need a very filling, delicious dinner idea, then this vegan shepherd's pie is going to be your new favorite recipe!
Servings: 8 servings
Calories: 437kcal
Ingredients
For the Dairy Free Mashed Potatoes
- 2.5 lbs Russet Potatoes
- 4 cups vegetable broth
- ½ cup vegan butter (soy free if allergies)
- ¼ cup unsweetened dairy free milk
- ¾ teaspoon salt
- ¼ tsp pepper
For the Vegan Meat Sauce
- 1 tablespoon olive oil (or oil of choice)
- 7 cloves garlic
- 1 sweet onion
- 2 stalks celery
- 1 large carrot
- 1 cup lentils, cooked
- 1 can tomato paste
- 1 jar spaghetti or marinara sauce (we prefer a garlic/basil flavored sauce)
- 1 tablespoon Italian seasoning
- 2 tablespoon nutritional yeast
- ½ cup vegetable stock
- ¼ tsp salt
- ¼ teaspoon pepper
- 1 can chickpeas, drained
- ½ cup corn
- ½ cup peas
Instructions
For the mashed potatoes
- Peel potatoes and cut into 1 inch cubes. Try to cut evenly.
- Add vegetable stock and potatoes to pot. Turn on medium heat and bring to a boil. Continue to cook for 10-15 minutes or until fork tender. Using a slotted spoon, remove the potatoes to a large bowl, reserving the cooking liquid to make gravy.
- To the bowl, add in the butter, milk, salt and pepper. Using a potato masher, mash the potatoes. *Taste the potatoes and add more salt and pepper as needed. If needed more creamy, add a tablespoon of milk at a time up to ¼ cup more. Set aside.
For the Vegan Shepherd's Pie Recipe
- While you are waiting for potatoes to be fork tender, begin prepping vegan meat sauce. Add the garlic, onions, celery and carrots to a food processor and pulse until finely chopped. You can also do this by hand if needed.
- Add oil to a large skillet and heat over medium. (*See directions in post about using cast iron for this to make easier)
- Add chopped vegetable mixture and stir around, cooking for about 3-4 minutes.
- Drop your heat to medium low.
- Add in lentils, tomato paste, spaghetti sauce, Italian seasoning, vegetable stock, and salt and pepper. Cook for 15 minutes. Stir occasionally.
- Add in chickpeas, nutritional yeast, corn and peas. Cook for another 5 minutes.
- Preheat oven to 425 degrees.
- If you need to you can add a splash more vegetable stock.Taste and add more salt and pepper to taste. Turn off heat after 5 minutes.
- If you are using a cast iron skillet, at this point spread your mashed potatoes on top. If you are not, spread the vegan meat mixture on the bottom of an oven safe casserole dish. Then add the dairy free mashed potatoes to the top.
- Bake in oven for 25 minutes or until the top has started to become golden brown in places.
- Remove from heat and let sit for 15 minutes. Serve.
For Vegan Gravy, Optional
- Move the cooking liquid from mashed potatoes to a large measuring glass or a bowl. You should have two cups liquid remaining. If not fill with more vegetable stock to get 2 cups.
- In the same pot, add the butter over medium heat and let melt. Add in the flour. Whisk constantly until a paste forms. Add stock back in very slowly. Continuously whisking until well combined. Then, add salt and pepper.
- Taste your gravy and add more salt and pepper if needed. Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 67g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1718mg | Potassium: 1601mg | Fiber: 16g | Sugar: 12g | Vitamin A: 3185IU | Vitamin C: 27.6mg | Calcium: 112mg | Iron: 5.9mg